Rice is one of, if not the most important food staple on our planet. Large populations, globally include rice with every meal and it is a perfect addition to world of grilling. Rice is probably one of the easiest items I have ever grilled and a flavorful grilled side dish to add to any meal. Utilizing foil cooking and a box of seasoned rice you can elevate any dish prepared on the grill or at camp easily and quickly.

How-to Grill Rice

1. You will need a large square sheet of heavy-duty aluminum foil.

2. Fold in half, crease the seam carefully.

3. Starting with an end, make 1/4 inch folds, creasing carefully each time. Do this four times.

4. Now do the same for the side.

5. Finished foil pouch will now be sealed on three sides.

6. Cut the top to a length of 12 inches. The overall size will be about 9″ x 12″

7. You can use boxed rice with flavoring or plain rice. I have done wild, brown and white rice.

8. Open top of foil packet, pour in rice and flavorings (if using).

9. If the boxed instructions call for butter, add it now.

10. Pour in required amount of water. Warm water is best, no need to boil water.

11. Seal top of foil packet the same way you sealed the other sides. Leave air inside to allow for expansion. Shake to mix. Note: you may have a small amount of water leak out, this is normal.

12. Cook on medium direct heat (325 degrees F) for the time stated on the package instructions.

13. Flip once at the half way point.

14. Open (caution it will be hot!) and serve!

“Get out of the kitchen! Light the fire! Start cooking outdoors”

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I don’t know about your back but mine doesn’t appreciate bending over at odd angles for hours while I prepare outdoor cooking delights for my family and friends. Most table manufacturers seem to think that a table only needs to be waist high and they are correct if all you are doing is sitting at the table. I cook at mine when I am in the back yard or out doing a demonstration and after a hour or so of  leaning over chopping and mixing, I’m reaching for the pain pills quick as you can blink.

I use several of those folding resin top outdoor tables you find all over the place, great to sit at but not to work at. They do make those tables that adjust in height, that only means a new table purchase and I don’t need more tables just higher tables.

Modification was the option I choose, simple, fast and easy to undo if necessary. My main cooking table is a 2 x 4 top and stands a whooping 29 inches tall, way to low compared to a kitchen counter which is at least 36 inches tall and a great height for me.

Answer to my back problems was simple: raise the height of my favorite table to 36 inches!

So here is what I did and how I did it:

Table height is just to low for a long day of cooking. You can see how much I am bending over, just a bad angle for my back.

Here is a 1  inch PVC pipe 4 feet long and four 1  inch PVC caps for the project. You may need a larger size for your table. Measure the outside diameter of your table leg and get that size PVC pipe. (PVC pipe is measured by it’s inside diameter.)

Mark PVC pipe at 12 inch intervals so you’ll have 4 – 12 inch pieces. Make sure you cut them all exactly the same length!

Your project should look like this now.

Get your bestest little buddy to pound the caps on for you. Notice the ear muffs? That rubber mallet makes lots of noise LOL!

I choose to drill an adjustment hole in my legs. This gives me an option to raise the table to a full 36 inches.

Cotter pins are inserted into the adjustment holes. I keep mine un-opened so I can adjust the level as I need to. I may drill aditional holes in the future to give me more flexibility.

Here are the leg extentions installed. A fast slip on and slip off approach.

Well here it is all finished! 4 feet of PVC pipe, 4 PVC caps, 1 hour of work and my bestest little buddy to help me. You can see by the picture that I am no longer leaning over. Sooo much better on the old back! Now I just need to figure out how to clean that nasty looking table.

Till next time,

Gary

“Get out of the kitchen! Light the fire! Start cooking outdoors”

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Campfire cooking is fun and exciting for everybody. It never fails to appeal either to the young or old. There are many recipes and techniques to try in your next Outdoor Cooking adventure. Of course, not all of us know the basics of starting a campfire or even know the true essence of campfire cooking. I thought I would perhaps show you some of the different ways to have fun with Campfire cooking.

Remember to keep it simple – basic ingredients, as few pieces of equipment as possible, innovation and creativity will work wonders! It’s not a chore its some of the best eating you’ll ever have.

Different Types of Campfire Cooking

a)      Cook directly on Charcoals

Yes. You read it right. Cook directly on charcoals. You may apply this method when you intend not to use any pots or other cooking equipments. They say that it is best to use hardwood coals because it holds its heat better and add a nicer flavour than softwoods which are full of smelly sap. Always remember that placing food directly to coals cook very rapidly.

b)      Use Large Coffee Cans for Cooking

Another innovative idea is using your old 44oz. Coffee cans instead of pans or pots. Using this way of Campfire cooking is very easy and economical. All you need to do is to layer the food (e.g. vegetables, some meat, seasonings) inside the can. Seal the top of the can with a heavy-duty aluminium foil. Place some hot coals on top of the foil then place the can on top of the coals. Since cooking time varies, the minimum cooking time using this method is about 30-45 minutes.

c)       Cook using Paper

This sounds quite odd when you say that you can cook food in paper. Almost everybody would think that as soon as paper touches fire or hot coals, it will definitely burn. In order to use this type of cooking method, you must not use waxed paper and that the paper is wet. The wax will melt and will go in to your food. Fish works very well in this type of method. You can even boil water using a paper cup or even heat milk from its carton. Just make sure that the carton is not waxed or else it will not work.

d)      Use Leaves

Large cabbage and lettuce leaves can be used in cooking meats. As soon as you place the leaf on top of the coals, you should expect that the leaf might look wilted and parched. This is a normal reaction and but underneath the leaf, it is still moist and cold. When you notice that that the meat is almost cooked, take out the leaf then turn the meat over. Place it back on the coal until it is completely cooked.

Endless possibilities can be done when you are Cooking Outdoors. It is nice to know that camping gives families and friends a chance to catch up and be bonded once again.

Next time we will talk a little about Foil Cooking Outdoors. 

“Get out of the kitchen! Light the fire! Start cooking outdoors”

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